Individual summer pavlovas
Prep time 30 mins
Cook 1 hr
Serves 6
2
Pavlova, the quintessential Australian dessert where a crisp-exterior fluffly-centred meringue is supported by a rich tableau of tropical bounty. In this version, we take on a twist on the plain cream topping with the addition of mascarpone and creme fraiche so that ensures the dessert remains, against all odds, definitively delicious. You can make the meringues a day ahead, but store them in an airtight container to prevent the humidity from affecting them.
2 ripe mangoes, cheeks thickly sliced
Juice from 3 pasionfruits
2 ripe bananas, thickly sliced
MERINGUE
115 g eggwhites (about 4 eggs)
200 g caster sugar
1 1/2 tbsp cornflour
1 tsp white vinegar
MASCARPONE CREAM
250g mascarpone
300ml thickened cream
250g creme fraiche
2 tbsp pure icing sugar, or to taste
1/2 tsp vanilla extract
1. For meringue, preheat oven to 110C. In a clean dry mixing bowl, whisk eggwhites until soft peaks form, then with the mixer running on medium speed, gradually pour in the sugar in a slow steady stream until all sugar is incoporated. increase the speed to high and whisk until meringue is firm and sugar particles have dissolved into the meringue. Transfer to a baking gpaper lined tary and spoon six, 8cm mounds onto the tray. create a little indent in the top of the meringue with the back of a spoon and bake until meringue is cooked (1 hr - 1 hr 15 mins; meringue should feel crisp on the outside). Turn the oven off and leave door ajar to cool in ovcen completely.
2. For mascarpone cream, whisk ingredients in a bowl until soft peaks form.
3. To serve, dollop cream onto meringues and top with fruit. Serve immediately.
INGREDIENTS
METHOD
Recipe Eatable Food Team
